Best Winter Pea Soup Recipes
SPLIT PEA AND WINTER SQUASH SOUP
from _Feeding the Healthy Vegetarian Family_ by Kenneth Haerder. I've reduced the oil by 3 T. He mentions you can use 1 c canned pumpkin or squash in lieu of the squash.
Provided by smellyvegetarian
Categories Vegan
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spray a large soup pot with cooking spray and heat over medium-high heat. Add onion and celery and saute 7-8 minutes. Lower the heat, then stir in the garlic and saute for 30 more seconds.
- Add the oil, then stir in the curry powder and gently saute for 30 seconds.
- Add the water, squash, split peas, bay leaf, and salt. Bring to a near boil, then lower the heat.
- Partially cover the pot, then simmer for about 1 hour. Cook until the split peas are completely tender and falling apart. Remove from heat and discard bay leaf.
- Puree soup in batches using a food processor, blender, or immersion blender.
- Put pureed soup back on the stove over low heat and stir in the sugar and tomato paste. Add salt if necessary.
- Simmer five minutes more, then serve with lemon wedges if desired.
Nutrition Facts : Calories 204.9, Fat 2.5, SaturatedFat 0.4, Sodium 329.2, Carbohydrate 34.9, Fiber 13.7, Sugar 6, Protein 12.7
WINTER PEA SOUP
Tastier than you might think, a lovely soup for all reasons
Provided by littleladyjojo
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Fry Onions, until softened. Add garlic and potatoes, fry for further minute.
- Poor in frozen peas, or empty tinned peas (including juice). Stir well and add stock.
- Season and cook folr 20 minutes, until potato soft.
- Blend for hearty, thick soup.
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